The easiest Korean side dishes are banchan like seasoned spinach, seasoned soybean sprouts, a quick cucumber kimchi and braised potatoes: small vegetable dishes that take 10 to 30 minutes, taste good cold or at room temperature, and keep for a few days in the fridge. Make two or three at once, set them in the middle of the table with a bowl of rice, and you have a Korean meal. This guide gives you the ten classics, two full recipes and a simple way to plan a table without stress.
In brief:
- Banchan are small shared dishes served with rice.
- Start with one blanched vegetable, such as spinach or sprouts.
- Add one braised or pan-fried dish and one fresh or pickled.
- Serve small portions.
- Refrigerate leftovers within two hours.
In this article · 11 min read
- Why Korean side dishes are a good place to start
- 10 classic Korean side dishes for home cooks
- Recipe 1: Sigeumchi namul (Korean seasoned spinach)
- Recipe 2: Kongnamul muchim (seasoned soybean sprouts)
- Where it fits: from side dishes to a full Korean table
- How to plan a banchan table without stress
- Keeping banchan safely
- Ideas for the week
- Frequently asked questions
- Sources
Banchan are, in the words of Wikipedia's entry, "small side dishes served along with cooked rice in Korean cuisine," often set in the middle of the table to be shared (Wikipedia: Banchan). There is no single correct number of dishes: the entry notes that the count varies with the formality of the meal, and that kimchi is served separately and not counted. For a weeknight at home, two or three small dishes are plenty.
Why Korean side dishes are a good place to start
Korean cooking can look like a long list of unfamiliar pastes and techniques. Banchan are the gentle way in. Most of them use the same few ingredients: soy sauce, toasted sesame oil, garlic, green onion and sesame seeds. Most need one pot and one bowl. And because they are served in small amounts, a dish that turns out a little too salty or a little too soft is not a disaster: it sits next to rice and other flavors that balance it.
They also fit busy weeks. You can make a batch of one or two on a Sunday, eat them cold on Monday and Tuesday, and build a different meal around them each time. That is exactly how the idea works at a Korean table, where a meal is rice, a soup or stew, kimchi and as many banchan as the cook has time for, all put out at once and shared.
10 classic Korean side dishes for home cooks
These ten are the banchan chapter of The Delicious Korean Cookbook by Zoe Patton, a beginner-friendly book with 60 step-by-step recipes in six recipe chapters (plus a short opening guide to the Korean table, pantry and tools). Chapter 2 holds ten banchan, mostly easy and quick. Here is what each one is, so you can choose by mood and by what you have in the kitchen.
| Dish | What it is | Style |
|---|---|---|
| Sigeumchi namul | Seasoned spinach | Blanched, served cold |
| Kongnamul muchim | Seasoned soybean sprouts | Blanched, served cold |
| Oi sobagi | Cucumber kimchi | Fresh and spicy |
| Gamja jorim | Spicy braised potatoes | Braised in sauce |
| Dubu buchim | Pan-fried seasoned tofu | Pan-fried |
| Hobak bokkeum | Stir-fried zucchini | Stir-fried |
| Kongjaban | Soy-glazed black beans | Sweet and savory |
| Mu saengchae | Spicy radish salad | Fresh and crunchy |
| Gosari namul | Seasoned bracken fern | Seasoned and sautéed |
| Kkaennip jangajji | Soy-pickled perilla leaves | Pickled |
1. Sigeumchi namul (seasoned spinach). The classic first banchan: spinach blanched for a moment, squeezed dry and dressed with soy sauce, sesame oil and garlic. The full recipe is below.
2. Kongnamul muchim (seasoned soybean sprouts). Crunchy sprouts with sesame oil and garlic, and the other recipe below.
3. Oi sobagi (cucumber kimchi). A fresh cucumber kimchi, and a friendly first step into kimchi making. The book salts vegetables like cucumber first to draw out moisture before seasoning.
4. Gamja jorim (spicy braised potatoes). Potato pieces braised in a savory, lightly spicy sauce. If you cannot find Korean chili flakes, the book suggests half a teaspoon of crushed red pepper flakes as a milder stand-in.
5. Dubu buchim (pan-fried seasoned tofu). Tofu browned in a pan with seasoning. A good choice if you want a side dish that feels a little more filling.
6. Hobak bokkeum (stir-fried zucchini). Zucchini is salted first so it releases moisture, then stir-fried quickly so it stays tender but not mushy.
7. Kongjaban (soy-glazed black beans). Black beans glazed in a soy-based sauce, a sweet and savory dish that sits happily next to plain rice.
8. Mu saengchae (spicy radish salad). Thin strips of radish in a red chili dressing. Daikon is the usual substitute when you cannot find Korean radish.
9. Gosari namul (seasoned bracken fern). A traditional namul made with bracken fern. It is a less common ingredient, so you can leave it for later and start with the spinach and sprouts.
10. Kkaennip jangajji (soy-pickled perilla leaves). Perilla leaves pickled in a soy brine, ready after about a day. They are lovely wrapped around a spoon of rice.
A tip for choosing: pick one blanched vegetable (1 or 2), one braised or pan-fried dish (4, 5 or 6) and one fresh or pickled dish (3, 8 or 10). The contrast in texture is what makes the table feel complete.
Recipe 1: Sigeumchi namul (Korean seasoned spinach)
Namul is the Korean word for seasoned vegetable dishes. Wikipedia lists sesame oil, salt, vinegar, minced garlic, chopped green onions, dried chili peppers and soy sauce among the typical seasonings, with spinach and bean sprouts as classic examples (Wikipedia: Banchan). This version is the simplest one.
Makes 4 small servings. Prep 10 minutes. Cooking: about 1 minute.
Ingredients
- 10 oz (300 g) fresh spinach, roots trimmed
- 1 garlic clove, finely minced
- 1 green onion, thinly sliced
- 1 tablespoon soy sauce
- 1/2 tablespoon toasted sesame oil
- 1/2 tablespoon toasted sesame seeds
- A small pinch of salt, only if needed
Steps
- Bring a large pot of water to a boil and prepare a bowl of cold water.
- Add the spinach and cook for about 30 seconds, just until it wilts. Spinach with thick stems may need a little longer.
- Lift the spinach into the cold water, then drain. This stops the cooking and keeps the color bright.
- Squeeze the spinach firmly with your hands to remove as much water as you can, then loosen the clump and cut it into bite-size lengths.
- Add the garlic, green onion, soy sauce and sesame oil and toss gently with your hands. Taste, add the salt only if you want it, and finish with the sesame seeds.
Squeezing is the step that matters most. A wet namul dilutes the dressing and turns watery in the fridge. Another home-cooking site blanches for 40 to 60 seconds and suggests keeping it covered in the fridge for up to two days (Okonomi Kitchen), a good reminder that leafy namul is best eaten soon.
Recipe 2: Kongnamul muchim (seasoned soybean sprouts)
Soybean sprouts have a nutty crunch that is very different from the thin mung bean sprouts sold in many shops. If you can only find mung bean sprouts, the book lists them as a swap, though the texture will be softer.
Makes 4 to 6 small servings. Prep 10 minutes. Cooking: about 5 minutes.
Ingredients
- 1 lb (450 g) soybean sprouts
- 1 cup (240 ml) water
- 1 green onion, finely chopped
- 1 teaspoon minced garlic
- 1 tablespoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
- 1 tablespoon soy sauce, or a pinch of salt for a milder dish
- 1 to 2 teaspoons Korean chili flakes (gochugaru), optional
Steps
- Rinse the sprouts twice in cold water and discard any loose skins or discolored beans.
- Put the sprouts and the water in a pot, cover, and bring to a boil over high heat. Cook for about 4 to 5 minutes, keeping the lid on the whole time.
- Drain the sprouts. For extra crunch, rinse them briefly under cold water.
- In a large bowl, toss the warm or cooled sprouts with the green onion, garlic, sesame oil, sesame seeds and the soy sauce or salt. Add chili flakes if you like some heat.
- Taste and adjust. Serve at room temperature or cold.
Do not lift the lid while the sprouts cook. The Korean Bapsang recipe gives the same warning: if the lid is opened before the sprouts are done, a raw bean smell can linger (Korean Bapsang: Kongnamul Muchim). It also gives 3 to 4 minutes of boiling for 1 pound of sprouts, so check one for tenderness at about 4 minutes.
Where it fits: from side dishes to a full Korean table
If these two dishes go well, the next step is not more banchan but a whole table: a pot of rice, a soup and a main dish to put beside them. That is where a cookbook helps. The Delicious Korean Cookbook by Zoe Patton opens with a short guide to the elements of a Korean meal, the pantry (gochujang, doenjang, gochugaru, soy sauce, sesame oil, and the garlic, ginger and green onion trio) and the basic techniques, then gives 60 numbered recipes in six chapters: banchan, kimchi and pickles, meat and seafood, soups and stews, rice and noodles, and snacks and desserts. Twenty-six of the 60 recipes are rated Easy.
Each recipe lists its cooking time, servings, prep time and difficulty, and closes with a note on ingredient swaps, such as soy sauce in place of fish sauce in kimchi, or tamari for gluten-free cooking. Measurements are in US cups, spoons and ounces. It is a cookbook, not a diet book: it gives no nutrition data and makes no health claims.
How to plan a banchan table without stress
Cook in the right order. Start with anything that needs time (a braise, a pickle), do the one-minute blanching last and serve it fresh.
Make small amounts. Banchan are portions for tasting, not for filling a plate. A small bowl of each is enough, and you can refill.
Mix flavors. Aim for one mild dish, one spicy dish, one crunchy dish and one soft dish. The book's idea of the Korean table is balance: heat next to mild, crunchy next to soft.
Use your pantry. You do not need every Korean ingredient on day one. Soy sauce, toasted sesame oil, garlic, green onions and sesame seeds cover the dishes above. Add gochugaru and gochujang when you want heat.
Serve with rice. The everyday Korean phrase for "let's eat" translates literally as "let's eat rice," and banchan exist to make rice more interesting. A pot of plain steamed rice is all the base you need.
Keeping banchan safely
Banchan are small, so it is easy to leave them out on the table for the whole evening. Don't. The Cleveland Clinic, quoting USDA guidance, advises that leftovers can be kept in the fridge for three to four days, and that food should not sit out for more than two hours (Cleveland Clinic: leftovers). In practice:
- Put leftover banchan into clean, airtight containers within two hours of serving.
- Keep wet and dry dishes in separate containers so the flavors do not blur.
- Eat leafy namul such as spinach in the first day or two, when it tastes best.
- Label the lid with the date you made it, and throw out anything that smells off or looks slimy.
- Check the labels for allergens. Sesame, soy and fish sauce appear in many banchan, and some recipes use peanuts or shellfish. If someone at your table has an allergy, ask them what is safe before you cook.
Another cooking site says its soybean sprout dish keeps 4 to 5 days in an airtight container (Beyond Kimchee). Since recipes differ, using the shorter three to four day guideline for all of your banchan is the safest habit.
Ideas for the week
If you want a simple plan, try this: on Sunday, make kongnamul muchim and a batch of braised potatoes. On Tuesday, add a fresh spinach namul, which takes about ten minutes. On Thursday, make a quick cucumber kimchi. Eat everything with rice, and add a fried egg or some grilled tofu on days when you want more protein. For more easy home cooking, our guides such as the Mediterranean diet for seniors guide and the low FODMAP breakfast ideas, show how a few repeatable dishes can shape a week. You can also browse more recipes and guides on the Books Go blog, and more cookbooks on the Books Go Publications home page.
Frequently asked questions
What are the easiest Korean side dishes to make?
Seasoned spinach (sigeumchi namul) and seasoned soybean sprouts (kongnamul muchim) are two of the easiest, since each takes about 10 minutes of hands-on work and needs only pantry seasonings. Cucumber kimchi and stir-fried zucchini are also quick.
What is banchan?
Banchan are the small side dishes served with rice at a Korean meal. They are put in the middle of the table and shared, and the number of dishes varies. Kimchi is usually served alongside them.
How many banchan should I serve?
There is no fixed number. For a home meal, two or three small dishes with rice is a good start. Add more when you have time or are cooking for guests.
Can I make Korean side dishes ahead of time?
Yes, many banchan are made ahead, especially braised and pickled ones. Store them in airtight containers in the fridge and eat them within three to four days. Leafy namul is best eaten sooner.
What can I use if I cannot find Korean ingredients?
Common swaps are daikon for Korean radish, Persian cucumbers for Korean cucumbers, and crushed red pepper flakes in a smaller amount for gochugaru. In a recipe like kimchi, soy sauce can replace fish sauce.
Are Korean side dishes always spicy?
No. Seasoned spinach, mild soybean sprouts and pan-fried tofu are not spicy at all. You can add chili flakes only when you want heat, and most recipes can be adjusted to taste.
Do I need special equipment?
No. A pot, a pan, a bowl and a good knife are enough for the dishes in this guide. A rice cooker makes the rice easier, but a saucepan works too.
